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/ MY STORY

My name is Cassidy, I'm 23, and I'm based in Knoxville, TN.

I've always had a sweet tooth, but growing up my grandma was a total health nut so I became a bit deprived. Sometimes my grandpa or mom would sneak me a cookie or buy me an ice cream while out and about. I think the lack of sweets as a kid helped grow my love of sweets as an adult. Baking has always been something I enjoyed and was fairly good at, and after attending culinary school I realized it was something I wouldn't mind making a career of.

 

During my time in culinary school I learned so much! I learned everything from a to z. Baking was my favorite class, big surprise, I know, and I loved learning how to make French classics, bread, and improving on the skills I taught myself. Towards the end of my time at the school, I started to become constantly sick. my grandma was dying from cancer, and final exams were upon me so I chalked it all up to stress. However, even after she passed, exams were over, and I graduated; the "stress" side effects didn't go away or get any better. I figured it was time to see a doctor.

I saw my primary physician a few times and had a ton of blood drawn and other tests done. Later, I got a letter in the mail from my doctor that had a ton of fancy words on it and at the bottom read, "testing for celiac disease positive". it's safe to say I didn't handle the news very well. My already weak mental health took a nose dive and I had something like a pre-quarter life crisis. After crying and questioning my life choices for a few days, I visited a gastroenterologist who proceeded to inform me after even more tests that I'm basically the poster child for celiac disease.

After a lot of back and forth of trying to decide if I should stay in the food industry (which I sometime still fight myself on after a bad day, no one is perfect), I decided to try to develop my skills as a gluten free baker and chef. Cooking gluten free was easy enough, but baking was a whole other ball game. I already had some knowledge thanks to a gluten free friend of mine, but I decided if I was going to make this work, I needed to develop my own flour blends and try to eliminate as much of the gritty/sandy texture and other textural issues you usually experience in gluten free baking as I could. 

Once I had my flour blends down, I went on to adjust my pre-existing recipes to be gluten free and then began developing new ones. I will usually work on a recipe until the people around me can't tell it it's gluten free or not. While doing research, I learned that a lot of people with celiac disease also form a dairy intolerance. This news is what set into motion the vegan side of Sugarbearyy Sweets. I learned to make and use flax seed eggs, non dairy milks, non dairy butters, and all the variations in between. 

Its the best feeling when you see a smile on someone's face after they eat the food you make, and I think that goes for everyone from house wives to executive chefs. That's what I yearn for, a smile.

I thank everyone who has helped me along this path, those who continue to support me, and those who will support me in the future.

~ Cassidy Hope, Sugarbearyy Sweets

“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, A Room of One's Own

“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.”
― Erma Bombeck

“Cakes are healthy too, you just eat a small slice.”
― Mary Berry

"A balanced diet is a cookie in each hand."

― Barbara Johnson

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."

― Jim Davis